Prep 10 mins
Cook 12 mins
Chicken and veggies kicked up with ginger. Delicious served over plain brown rice.
- 2 teaspoons cooking oil (I use olive oil)
- 3⁄4 lb chicken breast, boneless, skinless, cut into bite sized pieces
- 1 cup carrot, thinly sliced
- 1 cup mushroom, thinly sliced
- 8 ounces sliced bamboo shoots, 1 can drained (or shoe string type)
- 1⁄2 cup snow peas, sliced in half
- 1⁄2 cup pea shoots (optional)
- 1⁄4 cup chicken broth
- 1⁄4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar (I use Splenda)
- 1 tablespoon fresh gingerroot, grated
- 1 teaspoon sesame oil
- 1⁄2 teaspoon pepper, freshly ground
- 2 cups bok choy, chopped
- 1 cup sweet red pepper, chopped
- 2 tablespoons water
- 1 tablespoon cornstarch
- Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
- Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
- Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
- Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
- Serve over brown rice if desired.
This was delicious. The seasoning/flavor was just right. Not overpowering, but tasty and light. I subbed celery for the bok choy, and snap peas for the snow peas.